This simple, classic deviled egg recipe (inspired in part by a classic recipe the Silver Palate Cookbook) is refreshed and enhanced with the unexpectedly rich flavor of Truffle Parmesan Seasoning.
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients
Makes 24 servings
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12 Large Eggs
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6 Tablespoons Mayonaisse
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2 Teaspoons Dijon Mustard
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1/2 Teaspoon Truffle Parmesan Seasoning
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2 Tablespoons Snipped Fresh Chives
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Whole Chives, garnish
Directions
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Place eggs in a saucepan large enough to hold them in a single layer. Cover with cold water, then bring to a boil over medium-high heat. Turn off heat, cover and let stand for 10 to 12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
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Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mayonnaise, mustard and Truffle Parmesan Seasoning. Taste and adjust seasoning with salt, ground black pepper and additional Truffle Parmesan Seasoning as desired. Stir in snipped chives
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Fill each egg white half with about 1-1/2 teaspoons of the egg-yolk mixture and dust the top with Truffle Parmesan Seasoning. Arrange in a spoke design on a platter; garnish with whole chives.